Mexican Champurrado

Mexican Champurrado
Mexican Champurrado is one our favorite holiday drinks and we make it quite often in our house.  My kids love it, we love it.
In looking back at my first post on Champurrado, I started to feel a little proud of myself in the sense that I can see how much I have improved on taking pictures.  Of course there is A HUGE amount of work to be done if I want to get to this level, but that comes with time, patience, and being a good observer – better yet, a good student.  In time it will happen…..with lessons and a badass camera when I can finally afford one.  Anywho,  aquí les va la receta.
Mexican Champurrado
1 cup water
3 cups milk (use Lactaid if you are lactose intolerant)
1/2 – 1 cup piloncillo or brown sugar
2 cinnamon sticks
1/2 – 1 Mexican chocolate tablet (such as Abuelita or Ibarra)
1/4 cup Maseca (corn flour)
Before turning on the burner, pour the milk and water into a 2 quart size pot. What I love about this recipe is that you can adjust the ingredients.  For example, you can use 2 cups water, 2 cups milk, or 4 cups milk.  1/2 or whole tablet of chocolate.  You get the picture.  Start with the recipe above first, then adjust some of the ingredients the next time if you wish.
Mexican Champurrado
After you have combined the water and milk in the pot, add the Maseca.
Turn on the burner to medium high heat and start whisking until the Maseca has completely dissolved.
Once the milk is warm and almost at the boiling point, add the piloncillo.  You can add as much as you want.  I recommend starting with two really small cones of piloncillo (or half cup brown sugar).  You can always add more later if you feel like it needs more sugar.  Same with the chocolate.
Mexican Champurrado
Add the chocolate and cinnamon sticks. Normally I would use a spice bag for the cinnamon sticks but today I couldn’t find them.  If you have them, use them.
Mexican ChampurradoIt’s so much easier to remove the cinnamon that way. If it gets too hot and comes to a hard boil, reduce the heat to medium.
Whisk until all the piloncillo and chocolate have melted and the liquid starts to thicken. DO NOT LEAVE YOUR CHAMPURRADO WHILE IT IS COOKING.  Just keep whisking.  That is very important because it can burn very easily. Let it simmer on medium for a few minutes while you are whisking.
Mexican Champurrado
Turn the burner off and remove the cinnamon sticks or cinnamon spice bag.  Cover, let it rest at least 5-10 minutes before drinking.  This will allow it to finish thickening up and of course cool down.
Serve warm alone or with marshmallows if you like.  Personally I like to drink mine all by itself with maybe some pan dulce, but my kiddo’s always love adding marshmallows to theirs.  Of course.
It’s actually not a bad idea to add marshmallows if it didn’t come out sweet enough.  Like I said in the beginning of this post, you can add as much or as little sugar as you like.  I wouldn’t use less than half the tablet of chocolate though.  Just an FYI. I hope you enjoy this Mexican Champurrado recipe.
Mexican Champurrado
by Stephanie Chavez

Author & Content Creator for Spanglish Spoon.

  1. ashok

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    • Stephanie Chavez

      I’m so happy to hear that! Thank you for sharing your experience. It’s definitely one of my favorites too.

Comments are closed.